Slow-Braised Beef Short Ribs with Rich Red Wine Sauce
#beef short ribs#braising#red wine#sauce#slow cooking
Tender beef short ribs slowly braised in red wine and beef stock, served on creamy mashed potatoes and finished with a glossy, flavorful sauce infused with shallots, vegetables, and whole mustard seeds.
Warm the red wine and bring it to a gentle simmer to soften the acidity and enhance the sweetness of the vegetables and flavors in the sauce.
Clean and chop the leek, celery, carrot, and shallot. These will season the dish but won’t remain in the final sauce, so precise chopping is not necessary.
Season the flour with salt and pepper, then coat the short ribs evenly to enhance the flavor.
Sear the short ribs slowly in a pan over medium heat until all sides develop a rich golden crust, improving both the meat’s taste and the sauce’s depth.
Remove the ribs from the pan and add the shallots, caramelizing them over low heat under a lid until they soften and release their juices.
Add the remaining chopped vegetables and two garlic cloves lightly crushed with the back of a spoon. Cook gently, scraping the pan to avoid burning any bits.
Reduce the hot wine mixture to mellow its acidity, then stir in the tomato paste and cook briefly to remove any raw taste.
Return the meat to the pan, add the red wine, beef stock, and herbs, then stir to combine.
Cover the pan and place it in an oven preheated to 140°C (285°F). Slowly braise the meat for 3 to 4 hours, until very tender and the collagen has melted.
Once cooked, remove the meat from the sauce and let it rest for 30 to 45 minutes to allow the juices to redistribute and avoid excess moisture.